RU2818114C1 - Berry-and-nut dessert preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for production of independent culinary products from group of desserts, which can be included in the diet of the Far North and equated regions. Disclosed is a method for preparation of berry-and-nut dessert, including layering in a waffle or glass cup of freshly frozen red bilberries, cranberries and cloudberries, cooled to temperature not higher than 14 °C, and their pouring with fried oil-free cedar nut kernels, pouring the obtained layers with heated to temperature of 35–40 °C condensed milk, topping with sugar powder and placing fresh peppermint on top at the following ratio of initial components, wt.%: fresh-frozen red bilberries, cranberries and cloudberries 55; industrial condensed milk 25; fried cedar nut kernels 15; sugar powder 3; fresh peppermint 2. Fresh-frozen red bilberries, cranberries and cloudberries are cooled to temperature not higher than 14 °C naturally in the refrigerating chamber at temperature of 2–4 °C.

EFFECT: invention enables to obtain a culinary product having high energy and chemical potential, including a natural vitamin and mineral complex in a combination with valuable protein, lipid and carbohydrate components.

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Description

The invention relates to the field of food industry and can be used for the production of independent culinary products from the group of desserts, which can be included in the diet of residents of the Far North and equivalent regions.

There is a known method for the production of frozen dessert, including the preparation of vegetable raw materials, chopping, cooling, portion packaging and freezing in contact with solid carbon dioxide, while berries and/or fruits and/or vegetables are used as vegetable raw materials, which are cooled to a temperature from +1 to -1°C, part of the plant material is crushed to a puree state, and after portion packaging of the puree, the remaining part of the plant material is added to each portion in the form of chilled pieces or whole berries, and/or fruits, and/or vegetables, freezing is carried out at a temperature not exceeding minus 18°C and direct contact with solid carbon dioxide by uniformly scattering it in crushed, or scaly, or granular form on the surface of a portion of dessert without stirring in the ratio of the masses of carbon dioxide and portion of dessert 0.1: 1.0- 0.3:1.0, lowering the temperature in the center of the dessert portion for 10-15 minutes to values 2-4°C below cryoscopic, followed by freezing for 5-6 hours depending on the type of plant material and the weight of the dessert portion ( invention patent RU 2294112, A23G 9/00, A23G 9/42, published 02/27/2007). A significant disadvantage of this method is the formation of large ice crystals when freezing crushed raw materials, which disrupt the structure of tissues, which spoils the appearance of the raw materials and promotes the development of bacteria.

There is a known method for producing a frozen dessert, including chopping, cooling and portion freezing of berries and/or fruits and/or vegetables, while pre-mixing the stabilizer with sugar in a ratio of 1:(3-5), adding the mixture to water at a temperature of 30- 50°C, adding more sugar, and the resulting solution is heated to 90-95°C, and then frozen berries, and/or fruits, and/or vegetables, pre-treated with a biological preservative, are added to the solution cooled to 20-40°C with stirring. the following ratio of components, wt. %:

frozen berries, and/or fruits, and/or vegetables 30.0÷85.0

sugar 10.0÷30.0

stabilizer 0.2÷1.0

water rest

and after obtaining a homogeneous mixture with a temperature not lower than minus 2°C, the mixture is frozen in portions (invention patent RU 2360430, A23G 9/00, A23G 9/42, published 07/10/2009). A significant disadvantage of this method is the use of a biological preservative, which destroys not only pathogenic but also beneficial bacteria.

A well-known dessert is based on frozen lingonberries with fried pine nuts and honey (Frozen lingonberries with fried pine nuts and honey. URL:

https://lenta.eom/receptv/recipes/z/zamorozhennava-brusnika-s-obzharennymi-kedrovymi-orekhami-i-medom/ - Access date 03/14/2023). This product allows you to obtain a natural protein-vitamin product with high energy and chemical potential. The disadvantage of the known product is the use of flower honey as a binding ingredient, which has a high glycemic index and contains components that cause an allergic reaction.

The problem to be solved by the present invention is the production of a biologically active culinary product. The technical result achieved in solving the problem is to obtain a culinary product with high energy and chemical potential, containing a natural vitamin and mineral complex in combination with valuable protein, lipid and carbohydrate components.

The specified technical result is achieved due to the fact that the method of preparing a berry-nut dessert includes layer-by-layer laying in a waffle or glass glass of freshly frozen lingonberries, cranberries and cloudberries, cooled to a temperature not exceeding 14 ° C, and sprinkling them with pine nut kernels fried without oil, pouring the resulting layers with condensed milk heated to a temperature of 35-40°C, sprinkling with powdered sugar and placing a fresh peppermint leaf on top with the following ratio of initial components, wt. %:

Lingonberries, cranberries and cloudberries, fresh frozen 55 industrially produced condensed milk 25 roasted pine nut kernels 15 powdered sugar 3 fresh peppermint 2

In this case, freshly frozen lingonberries, cranberries and cloudberries are cooled to a temperature not higher than 14°C naturally in a refrigerator at a temperature of 2-4°C. The proposed method of preparing a berry-nut dessert, due to the natural components included in the composition, ensures the production of a valuable protein, vitamin and mineral product with a unique amino acid, vitamin and microelement composition in terms of quality.

Lingonberries contain a complex of vitamins C, P, PP, group B, carotenoids, sugars (glucose, fructose), pectins, dietary fiber, organic acids (citric, malic, oxalic, benzoic, salicylic), flavonoids (quercitrin), terpenoids (linalool , terpineol), minerals: potassium, calcium, phosphorus, magnesium, iron, manganese, copper. In turn, lingonberry seed oil is rich in linoleic and gamma-linoleic fatty acids.

Cranberries are a source of vitamins C, P, group B, organic acids (citric, benzoic, ursolic), flavonoids (quercetin), sugars (sorbitol, glucose, fructose), pectin, dietary fiber, macro- and microelements, and cranberry seed oil rich in gamma-linoleic fatty acid.

Cloudberry berries are rich in microelements, especially hematopoietic ones: magnesium, calcium, potassium, iron, aluminum, phosphorus, cobalt, silicon, as well as vitamins C, B1, B3, PP, A. Cloudberry fruits contain proteins, sugars, pectin substances, fiber , organic acids (ascorbic, citric, malic, salicylic), anthocyanins, carotenoids, tannins, phytoncides, leukocyanins, leukoanthocyanins, essential fatty acids: linoleic (omega 6), alpha-linoleic (omega 3), antioxidants (carotenoids, vitamin E ), potent sterols.

Pine nut kernels contain vegetable protein with a unique composition in combination with lipid components, vitamins, macro- and microelements. The pine nut kernel proteins are characterized by a high content of essential amino acids such as lysine, methionine, tryptophan and arginine. The lipids of pine nut kernels are represented by phospholipids, cerebrosides, sulfolipids, unsaturated fatty acids: oleic, linoleic, gamma-linoleic. The mineral complex of pine nut kernels includes: phosphorus, magnesium, copper, manganese, zinc, iodine. Pine nut kernels are a source of tocopherols (vitamin E) and B vitamins, including folic acid.

Peppermint leaves are rich in volatile oils (among them menthol, limonene, depentene, menthone), and also contain triterpene compounds (various acids), mineral salts, tannins and enzymes.

The physical and chemical characteristics of the resulting berry-nut dessert may vary depending on the natural properties of the natural ingredients included in its composition and the place where they grow.

For the production of dessert, freshly frozen industrially produced berries are used, frozen by blast freezing. The high cooling rate, ensured by the temperature in the chamber of minus 30°C - minus 35°C and intensive airflow of the product, allows for a forced transition of water from the liquid phase to the solid phase. In this case, small ice crystals form almost simultaneously in the cell and intercellular partitions (the cells remain undamaged). As a result, the structure of the tissues of the fresh product remains almost unchanged, unlike other methods of canning. The absence of any thermal or chemical treatment and, as a result, the invariability of protein types make shock freezing of vegetables and fruits a method that absolutely does not affect the environmental purity and biochemistry of the product. By preventing drying out during fast freezing, aromas and nutrients do not have time to escape from the product, which preserves its quality. Nutritional value and taste also remain unchanged.

When preparing dessert, the berries are not completely defrosted, but are naturally cooled to a temperature no higher than 14°C in a refrigerator at a temperature of 2-4°C, so as not to lose vitamins and nutrients.

The berry-nut dessert according to the invention is prepared as follows. Pine nut kernels are sorted and fried in a frying pan without oil. Fresh frozen lingonberries, cranberries and cloudberries are sorted, washed and cooled to a temperature not higher than 14°C naturally in a refrigerator at a temperature of 2-4°C. Prepared lingonberries, cranberries and cloudberries are laid out in layers in a waffle or glass glass, which are sprinkled with fried pine nut kernels. The resulting layers are poured with condensed milk heated to a temperature of 35-40°C and sprinkled with powdered sugar. Place a fresh peppermint leaf on top.

The resulting dessert is consumed cold: the serving temperature of the dessert is not higher than 14°C. The dessert is not stored in its finished form. The consistency of the dessert is jelly-like, the taste and smell is creamy and berry with the specific smell of a roasted pine nut kernel.

As a result of the implementation of the proposed method, a culinary product is obtained that has a high energy and chemical potential, including a natural vitamin and mineral complex in combination with valuable protein, lipid and carbohydrate components, a balanced combination of which ensures its high efficiency when included in the diet of residents of the Far North and areas equated to them.

Claims (3)

1. A method for preparing a berry-nut dessert, which includes laying out layers of freshly frozen lingonberries, cranberries and cloudberries, cooled to a temperature of no higher than 14°C, in a waffle or glass cup, and sprinkling them with pine nut kernels fried without oil, pouring the resulting layers heated to temperature 35-40°C with condensed milk, sprinkle with powdered sugar and place a fresh peppermint leaf on top with the following ratio of initial components, wt.%: Fresh frozen lingonberries, cranberries and cloudberries 55 industrially produced condensed milk 25 roasted pine nut kernels 15 powdered sugar 3 fresh peppermint 2 2. The method according to claim 1, characterized in that freshly frozen lingonberries, cranberries and cloudberries are cooled to a temperature not higher than 14°C naturally in a refrigerator at a temperature of 2-4°C.